This fresh and colorful vegan BBQ Chickpea Salad is so flavorful & satisfying! It's tossed with a homemade avocado ranch dressing, then topped with warm, saucy BBQ chickpeas. (Vegan, gluten-free, oil-free.)

Overhead view of vegan BBQ chickpea chopped salad with avocado ranch dressing and serving spoon

This is my vegan version of the classic BBQ Chicken Salad. It's so easy, healthy, and most of all delicious!

I originally created & posted this recipe in early 2015, and still love it just as much.

Plus it's so simple to assemble! We chop up crisp, colorful veggies and toss them in a homemade avocado ranch dressing. Then top it with warm, saucy BBQ chickpeas. (Yes!)

The flavors come together so nicely, plus it's easy to customize with your favorite veggies. It's great for lunch, dinner, take-along lunches, meal prep, etc.

Chopped romaine lettuce, garbanzo beans, sweet corn, BBQ sauce, carrots, and tomato ingredients laid out on a metal tray

Ingredients for BBQ Chickpea Salad

For this recipe you'll toss together in a large bowl:

Garbanzo beans (chickpeas): These are perfect for a plant-based chicken replacement. Chickpeas have a tender, hearty texture and are rich in plant-based protein and fiber. They're absolutely delicious simmered in BBQ sauce!
BBQ sauce: Use your own favorite BBQ sauce for this recipe. Either homemade or store bought works great. (For a homemade version, try this easy homemade BBQ Sauce.)
Romaine lettuce: You'll need one large head romaine, or about 5-6 cups chopped. I like romaine best, but you can substitute other baby greens, kale, spinach, or lettuce instead.
Cooked sweet corn: You can either use cooked fresh, canned, frozen, or fire-roasted.
Grape tomatoes: Or cherry tomato, roma tomato, plum tomato, or other garden tomatoes. I like grape tomatoes best in this recipe because they have a rich, sweet flavor.
Shredded carrots: Either buy pre-shredded carrots in the produce section for convenience, or you can shred/grate your own.
Green onion (scallion): Or you can use red onion for a stronger flavor.
Ranch dressing: I use my homemade vegan Avocado Ranch Dressing for this recipe. It's made with ingredients like fresh herbs, vinegar, lemon juice, dairy-free milk, and creamy avocado. But if you'd like a more classic version, try this Vegan Ranch Dressing (or simply use your own favorite ranch dressing)!

Overhead view of chickpeas simmering in BBQ sauce in a small skillet with spatula

Customizing

Veggies: Add other vegetables like cucumber, shredded red cabbage, sugar snap peas, bell pepper, diced avocado, or whatever else sounds good.

Fresh herbs: For even more flavor, include herbs like fresh parsley, cilantro, basil, dill, or chives to taste.

Storing

Store the dressing, BBQ chickpeas, and salad in separate airtight containers in the refrigerator. (This helps it stay fresh & crisp.) Then toss it together when ready to serve. If stored separately, I find it keeps for about 3-4 days.

Close-up view of vegan BBQ chickpea salad with avocado ranch dressing on a white plate

For more inspiration, also browse all vegan salad recipes or chickpea recipes.

BBQ Chickpea Salad with Avocado Ranch

A fresh & colorful vegan BBQ "chicken" salad! Tossed with a creamy avocado ranch dressing, and topped with warm, saucy BBQ chickpeas.

4.91 from 11 votes

Print Recipe Pin Recipe Comment

Prep Time: 20

Cook Time: 10

Total Time: 30

Author: Kaitlin - The Garden Grazer

Course: Salad

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 3 large salads

Ingredients

For the BBQ chickpeas:

15 oz. can chickpeas
2/3 cup BBQ sauce

For the salad:

1 large head romaine (about 5-6 cups chopped)
1 cup sweet corn, cooked
1 1/2 cups grape tomatoes
1 cup shredded carrots
2-3 green onions
1 cup Avocado Ranch Dressing

Instructions

Make the dressing: Or you can prepare this in advance and store in the fridge until ready.
Make the BBQ chickpeas: Rinse and drain chickpeas. In a skillet over medium-low heat, add chickpeas and BBQ sauce. Simmer for about 10 minutes, stirring occasionally. (Feel free to add a splash of vegetable broth or water to slightly thin the sauce if desired.)
Prepare salad: Meanwhile, chop the romaine, tomatoes, and green onion. Place in a bowl. Add corn and carrots. Toss to combine.
Assemble: When ready to assemble, toss salad with desired amount of dressing, then top with warm BBQ chickpeas.

Notes

Storing: This keeps best if the dressing, BBQ chickpeas, and salad are stored separately.

Ranch variation: For a more classic-style recipe, try this Vegan Ranch Dressing made with cashews or tofu.

Serving: This makes about 3 large dinner salads, or 6-8 smaller side servings.

Fresh herbs: For even more flavor, add fresh parsley, cilantro, basil, dill, chives, etc.

Recipe originally published February 2015. Updated November 2023.

Nutrition Per Serving (Estimate)

Nutrition Facts

BBQ Chickpea Salad with Avocado Ranch

Amount per Serving

Calories

410

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Potassium

1117

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

9426

189

Vitamin C

Calcium

182

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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BBQ Chickpea Salad with Avocado Ranch

Ingredients for BBQ Chickpea Salad

Customizing

Storing